chips n gravy

Posts Tagged ‘lemon

macaron4
There had been so many bloggers raving about macarons and so many bloggers making them so well. I am just posting because this is the first time I am making macaron with the current oven in the house, and its sort of a get to know you session. Above is the first ever batch i made, notice there was 2 with bumps. Ah well, did not stopped it from being delicious.

As the bender continues, Its scary is it not, this macaron thing. Once you start, you cannot stop. You just keep making them. It is like childbirth, a painful process (my arms are sore from sifting so much almond meal) but you keep doing it because the results are so worth it.

macaron1

first ever batch from this oven.

macaron2

second batch

BTW, it is painful to bake macarons with a small oven and with only 2 trays and 1 silicon mat. Like my lime green silicon mat? Funky isn’t it? 😀 Making them yourself is so much worth it, not only you get to learn to be patience and these temperamental babes really test your knowledge of baking and understanding of your individual ingredients, but it is also cheaper. In Melbourne right now, cheapest I have found is 1.95 aud at Cacao. Lindt new cafe that is at Collins St sells their Delice Macarons for 2.00 aud a pop and it is really not that great, still they are being sold out. When I went to the ChocolateRush festival last weekend, only the Cacao’s stand was selling macarons and they sold out, beating all those fancy cupcakes stands. The macaron craze has officially arrived in Melbourne, no thanks to that stank of a show, Masterchef Australia. (Let’s not even go there, I am a big fan of Masterchef UK, but Masterchef Australia, 1/3 into the season, for me, you just sank)

macaron3

the second batch fresh out of the oven

I was able to finally gauge my oven’s temperature after baking 4 batches. 160C for 5 minutes then followed by 100C for 30 minutes with the oven door ajar. When I was an apprentice, we used to make them in those big industrial pastry ovens, and what I remembered was my seniors they would use double tray (no need for me) and also baked it really low after the initial crust setting. When it is macaron baking time, the ovens will be occupied for at least 3 hrs. So, remembering them, I bring down my temperature and it worked beautifully, no sticking to the silicon mat and with a nice crisp shell and chewy center, just how I like it.

macaron5

I am pretty relieved. I have not baked them for ages (like years) and macarons is still one of those things that strike fear into my heart whenever I think about baking them (especially with unknown oven). Now, I have to say, layered cakes and artisan bread is still my crux. 😀

So, you may ask, what flavours did I make? The pictures above are whats left of the macarons after a 2 days carnage.  Two flavours were wiped out and these are what’s left and I am continuing to make more.

The flavours:

  • Crunchy peanut butter (finished)
  • Burnt coffee-toffee (finished)
  • Nutella with Dark chocolate (barely surviving)
  • Thyme scented lemon curd
  • Orange with orange marmalade
  • Oolong with Chai.

I am still on a bender, what I have up next, is thinking of making some adult macarons with a Shagger buttercream (Shagger- a cocktail made from Jagermeister, orangejuice & milk) and vodka lime buttercream. That is on my list. Also, to do some chocolate macarons a la Pierre Herme. Oh~ also Basil & blueberries. Ah, the possibilities are endless and only can be stopped by your lack of imagination.

Are you addicted? Because I am. They are so loveable.

p/s: i am not the most diligent of blog keeper and should any of the posts recipes interest you, please feel free to drop me a message and I will post up the recipe. ^_^

Advertisements

Lemon, lemon oh lemon…

Lemon in my cooking dictionary belong to a special group of ingredients: the one that is versatile in the sense where you can use every part of it. The zest, the juice, the flesh. It can be use to keep your apples or artichoke from browning because it contains citric acid, it can be used to add zing and flavour to your dish, it can be used as savoury or sweet, it can be used as a cure should you like me have hands that is sensitive to very harsh soap and get blisters. soaking your digits in pure lemon juice keeps those nasty blisters at bay, and you can also use lemon to “cook” your raw product like in a ceviche.

Yes. I LOVE you lemon.

100_0629

lemon cupcake with lemon frosting and filled with lemon curd.

lemon1

"very lemony"

100_0619

lemon teacake drizzled with lemon syrup and garnished with home made candied lemon peel

meringue

Pierre Herme's lemon cream curd meringue tart

Above are just several examples of what you can do with 2kg of juicy lemon at 99cent per kg from my local Woolies. Yes, there were a very good buy indeed. All were really plump and juicy.

100_0567Reinterpretation of lemon meringue pie matched with Chinese hawthorn.

100_0571


Archives

Twitter Updates

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

This site has been viewed:

  • 10,305 hits
Advertisements